1. How to sharp a kitchen knife
It's far harder working in a kitchen with a blunt knife than it is with a sharp knife. The secret behind keeping a sharp knife, sharpen it before. And every time you use it, firstly grip the steel. So it really comes about holding. Still imagine you're holding a tennis racket or you're playing squash. You got to be really comfortable with it. Now. 45 degrees, confident grip, confident grip with a knife. This is the butt of the steel. Really important to keep your fingers behind that. You never grip a steel with your fingers over that. Cause the knife comes back in. You've just lost a finger, always grip behind nice long strokes. So we get the whole of the blade Over steel stroke and we start from the bottom to the top. So is there Across there across slow strokes over the top of the steel and then come back into the sand back in the knees. It's so dangerous working in a kitchen with a knife, you caused so much damage working with a sharp knife.
2. How to chop an onion.
This is the root that's absolutely crucial. Leave that on there. If you cut that off, the onion will start to bleed and you'll start climbing rapidly slice going forward. That will wait for the knife. Do the work three fingers, one in front, two behind. And this part of the knuckle is going to guide the knife fingers on top of the onion point, the knife towards the root and try to get as close to the root as possible. Nice long Strokes, And then push the onion back together. Push the knife halfway in to the onion, slightly tilt the knife down one at the top, And then gripping the onion, like a tennis ball, holding it together in place With the weight of the blade to cut through that onion, to get to the base of the root Again, turn it round up and down motion. And that's what we left there. No waste, just the root and look There. You've got really nice finely chopped onion,
3. How to cook rice perfectly
Basmati rice, the king of all rices light, fluffy delicious. And I'm going to show you how to cook it perfectly. Now start off with 400 grams of rice rice in Spot on. So what we're gonna do now is just rinse off the dust and a start cold water, always, And just rinse the rice that stops the rice from becoming clumpy in the pan and allows it to get really nice light and fluffy. Once it's cooked rice into the pan now to make a plain fluffy rice exciting, we're going to choose it three cardamom pods, and just get the pods and just piss them. So it allows all that flavor to come out, cardamom, pods, and then star. Nice. Now these are beautiful whole star. Nice. It makes it really nice and fragrant, salt and pepper, a lot easier to season the rice now than it is. Once it's cooked, you start to break it up. When you see them once it's cooked now, basically one part rice to one and a half part water, 600 meals. All we started off in cold water, Cold water in Onto the gas lid on, bring it up to the ball as quick as possible and turn it down and let it simmer for eight to 10 minutes. And that's the secret behind cooking great rice. Allow it to steam as it's cooking, do not lift that lid up ,after some time take the Lid off. It smells aromatic. Basically all the water's absorbed. The rice has doubled in size and is nice and light and fluffy. Take the star in his out the carbon pods. We all should have risen to the top. Pods out, Take your fork, flip it through. Basically just sort of starts to open things back up. Once you faulty through it comes really nice and light and fluffy, and That is perfectly cooked. Rice.
4. How to skin and debone fish
This is basically a fileted side of salmon. It's been taken off the bone and now skin off, pick up your knife. A really nice broad, flexible fileting knife that will sharpen lift up the base of the towel. And then just Nick, a little bit at the end, twist the knife almost as if it's horizontally underneath the salmon. Cool the skin and you slice The salmon and the leaf and let the knife do the work. Now, get your skin, flip it back over and check. You're not leaving too much salmon on top of the skin. Pull it back nice and slowly. Get the skin wrapped around your fingers. Pool's salmon towards you. And then just all the way through. Lay that down. Nicely skin salmon, just like a perfect snakeskin. Get your knife. I just run the knife down. And then the pair of tweezers, Look for the head up and pull and with a skin being removed from underneath the salmon, the pin bones come out a lot easier for the pin bones only go to just basically halfway along the fillets One nice fillets of salmon. Beautiful.
5. How to cook perfect pasta
It can be easily under cooked or overcoat. Here's how to do it properly. First water Lin, nice large pan to make sure the passenger got sufficient room to cook evenly, nicely seasoned, absolutely crucial olive. All in that stops the pasta from sticking together. Bring up to the ball. That's the rolling boil. The secret there, it stops the past from sticking together and it gently rolls it around. Now this is angel pastor. Nice thin pastor takes three and a half to four minutes. So into the pan, does it hits the water it mouths and then you turn it round tongues. As that starts to melt, gently, twist that into the pan, bring it back up to the boil. If you're better at timing and then set a timer, beautiful to test it, lift the little strand. You can actually feel it with your fingers. It's still nice and firm. Aldente not a bite, not a strong bite, but just really nice and firm inside. Definitely not crunchy. And then into a colander drain the pastor and I like seasoning salt and pepper, a tablespoon of olive oil. Mix that through that stops it from sticking together. And look, there you go. Beautiful pastor aldente footpath at me.
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